US2548263A - Gelatinized starch - Google Patents
Gelatinized starch Download PDFInfo
- Publication number
- US2548263A US2548263A US794436A US79443647A US2548263A US 2548263 A US2548263 A US 2548263A US 794436 A US794436 A US 794436A US 79443647 A US79443647 A US 79443647A US 2548263 A US2548263 A US 2548263A
- Authority
- US
- United States
- Prior art keywords
- water
- starch
- potato starch
- heated
- heating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
Definitions
- the so-called cold swelling starch may be manufactured by heating a mixture of starch with a limited quantity of water to a temperature of between 100 and 180 C. while pressing the said mixture to form a thin layer by mechanical pressure, the said layer being dried at the same time or immediately afterwards; the flakes thus obtained are subsequently ground.
- the proportion of water used for this purpose as a rule is between 50 and 200%, calculated on the weight of the starch, but it may also be lower, e. g. 25%.
- the cold swelling starches thus obtained have the property of dissolving in cold water to a paste which is chiefly used as an adhesive.
- the present invention relates to a process of manufacturing food products, which consists in heating a mixture of starch with a limited proportion of water to a temperature of between 100 and 180 C. and simultaneously or immediately afterwards drying the same in the form of a layer of such thickness that the granular structure of substantially all starch granules will be destroyed by this treatment, but the resulting product will not substantially dissolve in cold water, whereupon the mass is comminuted to small pieces, e. g. flakes.
- a mechanical pressure may be exerted which, however, should not be so high that layers of an insufiicient thickness for the present purpose are produced.
- the well known drying apparatus having one or two cylinders used for the manufacture of cold swelling starch are very suitable for the process according to the invention.
- the layers submitted to the treatment described are thicker than those used in the manufacturing of cold swelling starch. Owing to the thickness of the layers practically all starch granules will be gelatinized only partially, whereas in cold swelling starch all starch granules are completely gelatinized. As a consequence the properties of the product obtained are considerably different from those of a cold swelling starch.
- the said product has a more or less horny character and does not dissolve in cold water, while the particles when heated with water swell more or less, but do not coalesce and do not produce a more or less homogeneous paste. The swollen particles of the paste will only disapear afte the addition of an alkali hydroxide.
- potato starch we preferably use potato starch as a starting material but we may also use other kinds of starch, e. g. cassava or corn starch or mixtures of different starches.
- the product may be used successfully instead of tapioca flakes or riceor wheat grits, the particles of which will behave in a similar way in the presence of hot aqueous liquids.
- Example I kilograms of potato starch are mixed with 100 liters of water. The suspension is spread on plates and heated to a temperature above the gelatinizing point. The dried film, which is of a thickness of between 1 and 2 mm., is comminuted in a suitable apparatus to small pieces, adapted to serve as a substitute for wheat and rice grits.
- Example [I Potato starch is moistened with water until the moisture content amounts to 35%.
- the moist starch is spread out with the aid of a pressing roll on a rotating cylinder, heated to a temperature of l20-l30 in a layer having a thickness of 0.6-0.8 mm., this layer being heated and dried at the same time.
- the heated main cylinder makes one revolution per minute.
- the fleece which in a dry state has a thickness of approximately 1-2 mm, is removed from the cylinder in the usual way by cutting. or scraping and subsequently comminuted, whereby a product in the form of flakes or small grains is obtained.
- This product which does not dissolve in cold water and swells only to a limited extent, is an excellent substitute for the well-known quick cooking flake tapioca.
- a dry food product consisting of potato starch which is gelatinized by heating and simultaneousdrying of a, mixture of potato starch with not more than an equal weight of water to a temperature above the gelatinizing point, but not exceeding C., the temperature and duration of the heating treatment being sufiicient to destroy the granular structure of substantially all starch granules and cement the same together in a mass so that they are cemented together in the form of small pieces of broken fllm of a horny character, insoluble in cold water and swellable to a limited extent when heated with water, but retaining their general form.
- a process of manufacturing a food product consisting of gelatinized potato starch in the form of small pieces of a somewhat horny character, which are insoluble in cold water and when heated with water will swell to a limited extent, but retain their general form, which comprises heating and simultaneously drying a mixture of potato starch with not more than an equal weight of water to a temperature above the gelatinizing point but not exceeding 180 C. in the form of a layer which after drying has a thickness of approximately l-2 mm., the temperature and duration of the heating treatment being sufficient to destroy the granular structure of substantially all starch granules and to cement the same together to a mass which, when heated with water, will only swell to a limited extent, and thereafter comminuting the film obtained to small pieces.
Description
Patented Apr. 10, 1951 GELATINIZED STARCH I Tjako Friedrich Herman Hofman, Hoogezantt.
and Fritz Leo Paul Krizkovsky, Leiden, Netherlands, assignors to N. V. W. A. Scholtens Aardappelmeelfabrieken,
Osscmarkt, Grouingen, the Netherlands, a limited liability com No Drawing. Application December 29, 1947, Se-
rial No. 794,436. In the Netherlands November 3 Claims. (Cl. 12732) It is known that the so-called cold swelling starch may be manufactured by heating a mixture of starch with a limited quantity of water to a temperature of between 100 and 180 C. while pressing the said mixture to form a thin layer by mechanical pressure, the said layer being dried at the same time or immediately afterwards; the flakes thus obtained are subsequently ground.
The proportion of water used for this purpose as a rule is between 50 and 200%, calculated on the weight of the starch, but it may also be lower, e. g. 25%. The cold swelling starches thus obtained have the property of dissolving in cold water to a paste which is chiefly used as an adhesive.
The present invention relates to a process of manufacturing food products, which consists in heating a mixture of starch with a limited proportion of water to a temperature of between 100 and 180 C. and simultaneously or immediately afterwards drying the same in the form of a layer of such thickness that the granular structure of substantially all starch granules will be destroyed by this treatment, but the resulting product will not substantially dissolve in cold water, whereupon the mass is comminuted to small pieces, e. g. flakes. When spreading out the mass to a layer a mechanical pressure may be exerted which, however, should not be so high that layers of an insufiicient thickness for the present purpose are produced.
The well known drying apparatus having one or two cylinders used for the manufacture of cold swelling starch are very suitable for the process according to the invention.
The layers submitted to the treatment described are thicker than those used in the manufacturing of cold swelling starch. Owing to the thickness of the layers practically all starch granules will be gelatinized only partially, whereas in cold swelling starch all starch granules are completely gelatinized. As a consequence the properties of the product obtained are considerably different from those of a cold swelling starch. The said product has a more or less horny character and does not dissolve in cold water, while the particles when heated with water swell more or less, but do not coalesce and do not produce a more or less homogeneous paste. The swollen particles of the paste will only disapear afte the addition of an alkali hydroxide.
We preferably use potato starch as a starting material but we may also use other kinds of starch, e. g. cassava or corn starch or mixtures of different starches.
Owing to the fact that the said particles or 2 grains will not disappear when boiled With water or milk, but will merely swell, the product may be used successfully instead of tapioca flakes or riceor wheat grits, the particles of which will behave in a similar way in the presence of hot aqueous liquids.
The invention will be explained by the following examples:
Example I kilograms of potato starch are mixed with 100 liters of water. The suspension is spread on plates and heated to a temperature above the gelatinizing point. The dried film, which is of a thickness of between 1 and 2 mm., is comminuted in a suitable apparatus to small pieces, adapted to serve as a substitute for wheat and rice grits.
Example [I Potato starch is moistened with water until the moisture content amounts to 35%. The moist starch is spread out with the aid of a pressing roll on a rotating cylinder, heated to a temperature of l20-l30 in a layer having a thickness of 0.6-0.8 mm., this layer being heated and dried at the same time. The heated main cylinder makes one revolution per minute.
After drying the fleece, which in a dry state has a thickness of approximately 1-2 mm, is removed from the cylinder in the usual way by cutting. or scraping and subsequently comminuted, whereby a product in the form of flakes or small grains is obtained.
This product. which does not dissolve in cold water and swells only to a limited extent, is an excellent substitute for the well-known quick cooking flake tapioca.
We claim:
1. A dry food product, consisting of potato starch which is gelatinized by heating and simultaneousdrying of a, mixture of potato starch with not more than an equal weight of water to a temperature above the gelatinizing point, but not exceeding C., the temperature and duration of the heating treatment being sufiicient to destroy the granular structure of substantially all starch granules and cement the same together in a mass so that they are cemented together in the form of small pieces of broken fllm of a horny character, insoluble in cold water and swellable to a limited extent when heated with water, but retaining their general form.
2. A process of manufacturing a food product, consisting of gelatinized potato starch in the form of small pieces of a somewhat horny character, which are insoluble in cold water and when heated with water will swell to a limited extent, but retain their general form, which comprises heating and simultaneously drying a mixture of potato starch with not more than an equal weight of water to a temperature above the gelatinizing point but not exceeding 180 C. in the form of a layer which after drying has a thickness of approximately l-2 mm., the temperature and duration of the heating treatment being sufficient to destroy the granular structure of substantially all starch granules and to cement the same together to a mass which, when heated with water, will only swell to a limited extent, and thereafter comminuting the film obtained to small pieces.
3. A process according to claim 2, in which the proportion of water is not more than 50%, calculated on the weight of the starch.
TJAKO FRIEDRICH HERMAN HOFMAN. FRITZ LEO PAUL KRIZKOVSKY.
4 REFERENCES CITED The following references are of record in the file of this patent:
UNITED STATES PATENTS OTHER REFERENCES J. Biol. Chem, 1946 (162), pages 229-236 (also in J. T. 1., June 1946, page A243).
Claims (1)
1. A DRY FOOD PRODUCT, CONSISTING OF POTATO STARCH WHICH IS GELATINZED BY HEATING AND SIMULTANEOUS DRYING A MIXTURE OF POTATO STARCH WITH NOT MORE THAN AN EQUAL WEIGHT OF WATER TO A TEMPERATURE ABOVE THE GELATINIZING POINT, BUT NOT EXCEEDING 180* C., THE TEMPERATURE AND DURATION OF THE HEATING TREATMENT BEING SUFFICIENT TO DESTROY THE GRANULAR STRUCTURE OF SUBSTANTIALLY ALL STARCH GRANULES AND CEMENT THE SAME TOGETHER IN A MASS SO THAT THEY ARE CEMENTED TOGETHER IN THE FORM OF SMALL PIECES OF BROKEN FILM OF A HORNY CHARACTER, INSOLUBLE IN COLD WATER AND SWELLABLE TO A LIMITED EXTENT WHEN HEATED WITH WATER, BUT RETAINING THEIR GENERAL FORM.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL2548263X | 1943-11-06 |
Publications (1)
Publication Number | Publication Date |
---|---|
US2548263A true US2548263A (en) | 1951-04-10 |
Family
ID=19874692
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US794436A Expired - Lifetime US2548263A (en) | 1943-11-06 | 1947-12-29 | Gelatinized starch |
Country Status (1)
Country | Link |
---|---|
US (1) | US2548263A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3101284A (en) * | 1959-02-02 | 1963-08-20 | Staley Mfg Co A E | Improved method for continuous heating of liquids |
US3159505A (en) * | 1961-06-28 | 1964-12-01 | Gen Foods Corp | Binder product and process |
US3443964A (en) * | 1966-04-21 | 1969-05-13 | Nat Starch Chem Corp | Pulpy textured food systems containing inhibited starches |
US4384963A (en) * | 1979-06-14 | 1983-05-24 | Gebr. Soepenberg B.V. | Drilling mud composition containing a starch product and a method for drilling a well |
US4418090A (en) * | 1978-07-31 | 1983-11-29 | Cpc International Inc. | Starch containing food products and process for preparing same |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2098293A (en) * | 1934-07-18 | 1937-11-09 | Int Patents Dev Co | Dustless grits, and method of making same |
US2105052A (en) * | 1931-10-08 | 1938-01-11 | Oltmans Johan | Process for manufacturing paper |
US2168524A (en) * | 1936-09-21 | 1939-08-08 | Corn Prod Refining Co | Method of treating starch |
US2178235A (en) * | 1937-06-17 | 1939-10-31 | Corn Prod Refining Co | Method of producing dustless starch grits |
US2257599A (en) * | 1938-12-01 | 1941-09-30 | Firm Deutsche Maizena Ges M B | Method for the manufacture of starch products |
US2314459A (en) * | 1938-04-20 | 1943-03-23 | Dryfood Ltd | Dry starch product |
-
1947
- 1947-12-29 US US794436A patent/US2548263A/en not_active Expired - Lifetime
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2105052A (en) * | 1931-10-08 | 1938-01-11 | Oltmans Johan | Process for manufacturing paper |
US2098293A (en) * | 1934-07-18 | 1937-11-09 | Int Patents Dev Co | Dustless grits, and method of making same |
US2168524A (en) * | 1936-09-21 | 1939-08-08 | Corn Prod Refining Co | Method of treating starch |
US2178235A (en) * | 1937-06-17 | 1939-10-31 | Corn Prod Refining Co | Method of producing dustless starch grits |
US2314459A (en) * | 1938-04-20 | 1943-03-23 | Dryfood Ltd | Dry starch product |
US2257599A (en) * | 1938-12-01 | 1941-09-30 | Firm Deutsche Maizena Ges M B | Method for the manufacture of starch products |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3101284A (en) * | 1959-02-02 | 1963-08-20 | Staley Mfg Co A E | Improved method for continuous heating of liquids |
US3159505A (en) * | 1961-06-28 | 1964-12-01 | Gen Foods Corp | Binder product and process |
US3443964A (en) * | 1966-04-21 | 1969-05-13 | Nat Starch Chem Corp | Pulpy textured food systems containing inhibited starches |
US4418090A (en) * | 1978-07-31 | 1983-11-29 | Cpc International Inc. | Starch containing food products and process for preparing same |
US4384963A (en) * | 1979-06-14 | 1983-05-24 | Gebr. Soepenberg B.V. | Drilling mud composition containing a starch product and a method for drilling a well |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Gat et al. | Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks | |
JPS6296050A (en) | Starch synthetic substance swollen by cold water | |
US6265013B1 (en) | Selective nixtamalization process for the production of fresh whole corn masa, nixtamalized corn flour and derived products | |
de Dios Figueroa et al. | Effect of annealing from traditional nixtamalisation process on the microstructural, thermal, and rheological properties of starch and quality of pozole | |
US2548263A (en) | Gelatinized starch | |
GB635274A (en) | Method of production of synthetic material from starch or starch containing substances | |
US1974915A (en) | Gelatinized starch | |
US2475554A (en) | Process of manufacturing foodstuffs from leguminosae | |
GB1420392A (en) | Aqueous starch adhesive | |
US3830949A (en) | Process for converting retrograded amylose contained within cells of a dehydrated potato product to soluble amylose | |
US3222220A (en) | Water dispersible high amylose starch | |
US2894859A (en) | Art of manufacturing cold water dispersible adhesives | |
Shi et al. | Structural characterizations and in vitro digestibility of acid‐treated wrinkled and smooth pea starch (Pisum sativum L.) | |
US2427328A (en) | Pregelatinized waxy starch | |
US2417611A (en) | Method of making insoluble starch product | |
US3893842A (en) | Solidified product from molasses and soy protein | |
US3628966A (en) | Process for producing enriched artificial rice | |
Yasumatsu et al. | Changes of characteristics of starch during gelatinization in the presence or absence of fatty acid | |
US3833413A (en) | Solidified product from high fructose corn syrup and process | |
US2098293A (en) | Dustless grits, and method of making same | |
US2147104A (en) | Process of manufacturing cold swelling starch | |
JPS6350476B2 (en) | ||
US2431512A (en) | Waxy starch granules | |
US3692537A (en) | Method of producing an expanded potato product | |
US2396937A (en) | Amylaceous derivatives |